To start, I have to say, you must give this a try! This vegan mayonnaise was easy to make and tasted incredible!

The back story - I had picked up a bunch of cans of chickpeas so that I could experiment with aquafaba but wasn't sure what I was going to make first. Aquafaba It is the liquid that beans are cooked in. Then we were having avocado (the boys opted for bacon), lettuce, & tomato sandwiches and wanted some mayonnaise to add but we didn't have any.... this is where the aquafaba came in!

My husband did a quick search for vegan mayonnaise, and found this delicious NY Times Cooking D.I.Y. Vegan Mayonnaise recipe using aquafaba - we adapted it and used canola oil instead of the sunflower oil. Here's the recipe version that we tried:

Ingredients:

1/4 cup aquafaba*

1 teaspoon white vinegar

1 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon sugar

2 teaspoons dried mustard

3/4 cup vegetable oil

Directions:

In a large glass measuring cup, whisk together the aquafaba, white vinegar, lemon juice, salt, sugar, and dried mustard.

Using an immersion blender, start blending the mixture. Then as you are blending, start to slowly drizzle the oil into the mixture (my husband helped me with this part - it was helpful to have an extra set of hands to drizzle the oil while blending). Adding the oil should take about 4 - 5 minutes and the mixture will continue to thicken to the consistency of mayonnaise while blending.

Store in an airtight container and refrigerate until ready for use.

*Note: From one can of chickpeas you will get about 1 cup of reserved aquafaba.